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Caseificio Poggioli dairy farms partners pay great attention to their cows’ feeding, with a specific blend that keeps stable the nutrition of cows and ensures a standardised diet throughout the year. Thanks to this food control Caseificio Poggioli has obtained the Organic Parmigiano Reggiano certification.

Currently there are 1080 cows in lactaction belonging to the four dairy farmers partners of Caseificio Poggioli. They allows us to gather the fresh, natural and nourishing milk we turn into Parmigiano Reggiano every day!

The ParmigianoReggiano from Caseificio Poggioli is available in different sizes: entire wheel, slices or grated.
Always with high quality standards, thanks to the selected milk belonging to local dairy farmers and the careful work of our casari.

The Parmigiano Reggiano has an ancient history: his origins date back to the Middle Ages, around the XII century, in the benedettini and circestensi monasteries of Parma and Reggio Emila, thanks to the many rivers and grazings we can find in these areas. The Parmigiano Reggiano history dates back to nine centuries ago, but the places and the milk processing techniques have remained the same today.